I like this recipe . But in my family we used to add to potatoes red onion.When potatoes are in oven put sliced onion a small bowl with lemon juice for 15 minutes, then add to baked potatoes.

Looks delicious! It sounds like you have your hands full with all those cookbooks, but I just have to recommend one more: Stephanie Alexander's The Cook's Companion is an Australian staple and has just these sorts of recipes, beautifully photographed and organized by ingredient. My life would be very boring without it! Thanks for the posts.

I made these tonight without the cheese and the flavors were great. This is the second recipe that I've found on your sight that I've really enjoyed. Thank you.

I usually do the "oven fries" due to health reasons. But I get tired of the same old, same old. Now I have a new recipe, can't wait to try it out. Thank you very much. Really enjoy your recipes.

Never would have thought of adding the cheese... I happen to have some limes around, I'll be trying this one soon! Sean

Hi I used to collect cook books and recipes. Although not to the extent you have. I enjoy cooking and browsing cook books. Nice site. Bob Tyndall

Great pic! The good thing is that the black pepper and lime combo has become really popular and commonplace in the States in the last year or so - check out any potato chip rack at natural food stores and supermarkets alike all over the city. There are other flavor combos you can learn from too! Sometimes great inspiration is overlooked at home. The French also follow the precept to actually use everything you have in your kitchen - try to find inspiration in every seemingly discardable green, stalk, snipping and scrap! Green living indeed!

It's been almost 20 years since I visited New Zealand, and what I remember most from that trip are sheep (and the wool I brought home to knit), green (the color of the landscape for the entire length of the country during the month I was there), and the food. Kiwi fruit eaten with the skin on (I still do that!), lamb, rock lobster -- I was taken by surprise at how fabulous the food was. Happy new year, and thanks for sharing your trip with us.

A very happy new year to you.Congratulations on keeping doing continuously good work.And for being so inspiring.

I seriously hope you enjoyed your NZ visit, as a Kiwi I understand the effect of marathon trans-pacific flights having arrived back in New Zealand from NYC via SF just a few days ago. It is refreshing too to hear a 'foreign' foodie perspective on food in NZ! By the way, your oven fries look far better than the potato chips that inspired your post - the local black pepper and lime potato chips are seriously overseasoned and leave your lips tingling in pre-alergic reaction sort of way! I would love to know what they actually season them with! I would bet a bottle of good bubbly that it is not black pepper or lime!

The Chinese have forgotten more about vegetable preparation than we'll ever know! When preparing broccoli florets, I always run the peeler over the little stems to speed up the cooking of those stems, and often peel the main stem too and add the sliced main stem to the florets to cook. It looks pretty to have the pale green against the dark.

I did something similar with lemon and chilli flakes .. oven roasted! Yesterday for our barbie we grilled sweetcorn over coals and rubbed them with lemon wedges sprinkled with salt, black pepper and chilli powder. There is a picture I just put up on my blog I love your picture, the colours are very striking, especially the green!!

I did something similar with lemon and chilli flakes .. oven roasted! Yesterday for our barbie we grilled sweetcorn over coals and rubbed them with lemon wedges sprinkled with salt, black pepper and chilli powder. There is a picture I just put up on my blog http://www.gelskitchen.com/blogs/gelscorner/ I love your picture, the colours are very striking, especially the green!!

Some years ago I bought a cookbook called "San Francisco Ala Carte." One of the recipes contained within it is a great appetizer for marinated broccoli stems. I'll never forget the look on the faces of our children (teenagers at that time) after tasting them, thinking what in the WORLD has Mom made now! It's a simple marinade - mostly water and vinegar. Might have been rice wine vinegar. Very little else, but I've made it inumerable times and mostly people cannot figure out what it is - not the marinade - but the vegetable itself. Since the skin is peeled off, it's kind of hard to discern. If you're interested, I'll go look up the recipe and give you the ingredients.

H, this sounds superb. Nothing like a simple dish utilizing a scant few ingredients. You can make something esoteric and compicated, but a true cook knows how to keep it simple and flavorful.

this would be really good with sweet potatoes. I make a salad with roasted sweet potatoes, lime and cilantro, may have to switch out the cilantro for black pepper. Yum.

Wow. This is making me hungry. The first poster's idea sounds really interesting too.

I should have added that these would likely be great with roasted garlic or cilantro aioli! -h

I will have to try this. Never had lime and potatoes but it sounds really intriguing.

Stir-fried broccoli stems are delicious. You can also shred them very thinly and make "coleslaw" from them.